Roasting pumpkin seeds is probably one of the easiest pumpkin related recipes there is and it’s oh so yummy! The best part of it is that you’re using what you were already going toss out from carving your pumpkin.
- Pumpkin seeds – about 2 cups (amount depends on size of your pumpkin and how many you carve)
- Butter or olive oil
- Preheat the oven to 350 degrees. Take all the pulp, aka pumpkin guts, and put it in a large bowl to rise off. *Helpful hint if you fill the bowl with water the loose seeds will float to the top and the rest of the pulp and seeds will sink to the bottom. Scoop the loose seeds off the top and separate the rest of the seeds from the pulp.
- After the seeds are rinsed, spread them out on a towel to dry off a bit. Don’t worry about getting them completely dry; if you leave them too long they will stick to the towel. From here you have two options.
- Option 1: put the seeds back into the bowl, melt 2 Tbsp of butter (or olive oil) and drizzle it over the seeds, sprinkle salt and pepper and toss until coated. Then spread them out evenly on a baking sheet. Or, Option 2: evenly spread the seeds out on a baking sheet, melt 2 Tbsp of butter (or olive oil) and drizzle over the seeds. Season with salt and pepper.
- After you are done with either option, put the baking sheet in the oven and cook until fragrant about 15 min.